1 env. gelatin
2 eggs, separated
1 1/4 c. milk
1/2 c. sugar
Pinch of salt
1 1/2 tsp. vanilla
1 c. heavy cream

Sprinkle the gelatin over 1/4 cup cold water and let it soften for 5 minutes. Beat the egg yolks, slightly. Heat the milk in a heavy saucepan until very hot, then stir a little into the beaten yolks. Return the yolks to the remaining milk and add the sugar, salt and gelatin. Stir constantly over medium heat until slightly thickened. Do not boil!

Remove from heat and refrigerate 15 minutes or until cool. Add the vanilla. Beat the egg whites until they are stiff, but not dry and fold into the custard. Beat the cream until it barely holds soft peaks and fold it into the custard. Spoon into a 2 quart mold, cover, and chill until firm. Unmold before serving. Sprinkle with grated chocolate.